Have you ever tried cafezinho? With steamed milk? I was introduced to this Brazilian way of making coffee while on vacation recently. While I don’t normally sweeten my coffee at home, I drank it like the locals while I was there. It is sweet, dark and milky. Very different, but in a good way!
While I was in Brazil, I took note of how the locals made it, and have since learned to make it at home. I personally don’t care for mine as sweet as what they would normally drink it, so I have taken liberties with the original recipe and made it my own. I will include notes to make it sweeter if you are looking for an authentic Brazilian Cafezinho.
1 ounce Signature Blend San Joaquin Coffee
2 Tbsp. granulated sugar
2-3 cups water
First I measured out 1 ounce of Signature Blend San Joaquin Coffee.
Then grind with a high quality burr grinder. I used a Baratza Encore, set on 32, for a large grind for French Press. (The local way to make cafezinho is a very small grind, about like espresso, in a pour over with a paper filter.)
Add ground coffee to French Press, then add sugar on top of grounds.
Boil water. Let rest for 30 seconds. Pour over top of sugar and coffee grounds. Give it a stir with a wooden spoon. Put filter on top of French Press and let it sit for 4 minutes.
While you are waiting for your coffee to brew, steam 1/2 cup of milk. I used the steam wand on my Rancilio Silva Espresso Machine.
Press the coffee down.
Pour heated milk into mug, then finish filling mug with coffee. Bom Apetite!
For those of you who are looking for the authentic recipe, here it is:
1/3 cup finely ground coffee, dark roast
2/3 cup granulated sugar
4 cups hot water
Put a paper filter in pour over coffee brewer. Add sugar, then coffee, then water just off the boil. Slowly pour the water over.
Heat milk until scalded. Pour one ladle of milk into coffee cup, then add coffee until its just the right color.